Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
User Reviews
5
Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
Description
Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower combines seasoned boneless skinless chicken thighs with a medley of root vegetables and cauliflower. The dish is seasoned with earthier spices like cumin, turmeric, and cinnamon along with a hint of cayenne, which are evenly tossed with the chicken and vegetables before roasting. Baking at a high temperature ensures the vegetables become tender and the chicken develops a nicely roasted exterior while staying juicy inside.
The finishing touches include a creamy feta yogurt sauce made with garlic and lemon juice, which adds a tangy richness that complements the spices. The addition of unsweetened dried cherries and chopped roasted pistachios brings a sweet and nutty crunch, enhancing texture and flavor complexity.
This sheet pan meal serves as a satisfying and straightforward dinner option where all components cook together, simplifying cleanup and preparation. It suits those looking to combine protein and roasted vegetables infused with North African inspired spices. The feta yogurt sauce can be spooned over the plated chicken and veggies for extra moisture and flavor contrast.
In place of dried cherries, dried cranberries or apricots can be used, and almonds can substitute pistachios for garnish. Rotating the pan and stirring vegetables halfway through roasting ensures even cooking and caramelization. The dish is done when carrots and sweet potatoes are fork tender, signaling a well-roasted finished texture.
Ingredients
- 1 ½ pounds chicken thigh boneless, skinless
- 1 sweet potato large, cut into 1/2 inch cubes (about 2 cups
- 2 cups cauliflower florets small, from about half a head
- 1 onion yellow, cut into chunks
- 3 carrot large, sliced into ½ inch thick chunks or 6 small heirloom rainbow carrots
- 3 tablespoons olive oil
- 1 1/2 teaspoons cumin ground
- 1 1/2 teaspoons Turmeric ground
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- black pepper lots of freshly ground
- TO GARNISH:
- ⅓ cup unsweetened dried cherries or dried cranberries
- ¼ cup cilantro diced
- ¼ cup roasted pistachios chopped, or sub roasted chopped almonds
- For the feta yogurt sauce:
- 1 garlic large clove
- 1/3 cup plain Greek yogurt whole milk or 2%
- 1/4 cup feta cheese crumbled
- ½ tablespoon lemon juice fresh
- 1 tablespoon water to thin
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
- Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, cauliflower in one section and sweet potatoes and onions in one section (as indicated in the photos). Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and sweet potatoes are fork tender.
- While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.
- Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose. Serves 4.
Notes
- Dried cranberries, apricots, or raisins can substitute dried cherries when unavailable.
- Toasted or roasted chopped almonds work in place of pistachios for garnish.
- Stir vegetables halfway during roasting and rotate the pan for even cooking and browning.
- Check doneness by testing if carrots and sweet potatoes are fork tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1serving (based on 4; with garnishes + sauce) | |
| Calories | 526cal | 26% |
| Carbohydrates | 31.7g | 11% |
| Protein | 40.6g | 81% |
| Fat | 28.2g | 43% |
| Saturated Fat | 6.1g | 31% |
| Fiber | 6.2g | 25% |
| Sugar | 13.1g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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